Ingredients:
Base:
1/2 cup butter, melted
2 cups Digestive Biscuit or any other sweet biscuits
Filling:
Zest of 2 lemons
Juice of 2 lemons
7 tbsp of powdered sugar
200 g cream cheese, at room temperature
Base:
1/2 cup butter, melted
2 cups Digestive Biscuit or any other sweet biscuits
Filling:
Zest of 2 lemons
Juice of 2 lemons
7 tbsp of powdered sugar
200 g cream cheese, at room temperature
400ml double cream, at room temperature
Directions:
1. Place the digestive biscuit in a plastic bag and using a rolling pin, crush them until it become fine crumbs.
2. In a mixing bowl, add the melted butter to the fine crumbs biscuit and mix well.
3. Transfer the digestive mixture to a loose tin pan and press gently with the back of the spoon to keep it firm and to the sides. Refrigerate for at least 30 minutes.
4. Whip the double cream until stiff, add the cream cheese, zest, sugar, and slowly add the lemon juice.
5. Transfer filling to the prepared base, spread evenly. Refrigerate for 5 hours or keep in freezer for 2 hours for fast result.
Directions:
1. Place the digestive biscuit in a plastic bag and using a rolling pin, crush them until it become fine crumbs.
2. In a mixing bowl, add the melted butter to the fine crumbs biscuit and mix well.
3. Transfer the digestive mixture to a loose tin pan and press gently with the back of the spoon to keep it firm and to the sides. Refrigerate for at least 30 minutes.
4. Whip the double cream until stiff, add the cream cheese, zest, sugar, and slowly add the lemon juice.
5. Transfer filling to the prepared base, spread evenly. Refrigerate for 5 hours or keep in freezer for 2 hours for fast result.
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